Everyday recipes

Brandy Snaps

Brandy Snaps are a popular dessert in the UK. It doesn’t require a lot of ingredients and it is not very technical but they are so good.

Having fresh ginger instead of powdered ginger makes a big difference.

I would also recommend dark chocolate compare to white chocolate because the snaps are very sweets and a darker chocolate balance well.

Adding brandy in this recipe is not a must. Brandy was supposed to come from branded that mean burned and not from the famous alcohol.

 

 

 

Brandy Snaps
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Brandy Snaps
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Rating: 0
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Servings Prep Time Cook Time
30Brandy Snaps 30minutes 10minutes
Servings Prep Time
30Brandy Snaps 30minutes
Cook Time
10minutes
Ingredients
Servings: Brandy Snaps
Units:
Ingredients
Servings: Brandy Snaps
Units:
Instructions
  1. Preheat the oven to 180C.
  2. Gather your utensils and ensure they are grease free. Line two baking trays with parchment paper.Brandy Snaps (1 of 19)
  3. Put the coconut oil, sugar and golden syrup in a saucepan.Brandy Snaps (2 of 19)
  4. Heat gently until the coconut oil and sugar have melted.Brandy Snaps (4 of 19)
  5. Put the flour, ginger, the lemon zest and juice in a bowl.Brandy Snaps (3 of 19)
  6. Pour in the previously prepared mixture and gradually beat it into the flour until it is thoroughly combined.Brandy Snaps (5 of 19)
  7. Use a teaspoon to dollop 4 heaps of mixture on the prepared baking tray. Space them well apart as they will spread a lot.Brandy Snaps (7 of 19)
  8. Place in the oven and cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance.Brandy Snaps (12 of 19)
  9. Leave for a minute before shaping, the snaps should still be pliable but set enough to move without burning your fingers or tearing. Brandy Snaps (10 of 19)
  10. You can shape the brandy snaps into cigars or baskets. To make cigars, take your kitchen foil roll and wrap the brandy snap around. To make baskets, take small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base.
  11. Leave to cool while you have another batch in the oven.Brandy Snaps (13 of 19)
  12. Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water.Brandy Snaps (14 of 19)
  13. Dip one side of the snap in the melted chocolate and wait for the excess to drip.Brandy Snaps (15 of 19)
  14. Next, dip in a mix of chopped nuts; repeat this for all of the snaps in your batch eventually covering both ends.Brandy Snaps (16 of 19)
  15. Your brandy snaps are now ready, you can enjoy them with some tea or coffee at the end of a meal.Brandy Snaps (17 of 19)


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